The original recipe for sourdough starter.
Using a stone jar or crock, combine the water and flour. Place mixture inwarm place for 3 to 4 days, until it is bubbly and smells sour; then refrigerate the starter.

Sourdough starter II
Using a stone jar or crock, dissolve the yeast in the warm water. Stir inthe flour. Place mixture in warm place for 3 to 4 days or until it is bubblyand smells sour, then refrigerate it.

Sourdough starter III
The milk in this starter will add extra nutrients to your baked goods.
Pour the milk into a stone jar or crock. Let set at room temperature for 2 days, until really sour. Add the flour. Let mixture set in warm place for 1to 2 days, until it is bubbly and smells sour. Refrigerate it. (After using starter, remember to replenish the liquid with milk instead of water.)

Sourdough starter IV

Using a stone jar or crock, dissolve the yeast in the warm water. Add theflour and sugar. Place mixture in warm place for 3 to 4 days or until it isbubbly and smells sour. Refrigerate it.

Sourdough Starter V1

Using a stone jar or crock, dissolve the yeast in the warm water. Add thevinegar. Stir in the flour. Let mixture stand in a warm place for 3 to 4 days or until it is bubblly and smells sour. Refrigerate it.

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